Tag: low carb bread

When I was younger, I was always asked to bring along a loaf of one of my “legendary” Beer Breads to friends and family BBQs. The flavour was indescribable and deserved its popularity, I even used to joke with everyone that I would leave the recipe in my last will and testament for loved ones. Anyway, after going keto in 2018, I often thought about that bread and hoped one day I would attempt a low carb version. Then, one day recently, Funnyman was searching online for low carb beers as he was longing to sip a cold one outside in the sun during lock down. He ordered a case of SkinnyBrands® Lager – and I immediately got to work! One bottle (330ml / 11.2 fl.oz) comes in at only 3g carbs per serving! As far as I know, SkinnnyBrands® is a UK company, so for my readers from other parts of the world, try this recipe using the lowest carb beer you can get your paws on – and stick to the amounts indicated. After a little research, Michelob Ultra comes in very low, so that may be a good option?

We love this with the thick layer of butter and some scattered sea salt flakes. I actually sliced the loaf and froze the pieces, so we always enjoy a slice at our little BBQs-for-two during lock down. (One serving = 1 thick slice, approx. 77g / 2.7oz)

I often make this recipe in a small, square, microwave-friendly Tupperware, but I realise my readers may not have the same size I do, and its kinda essential. So.. to simplify things, here is a version (I call it easy keto mug bread) created in ramekins (as I assume every home has a few kicking about. If not, use microwave-friendly coffee mugs). This recipe make two ‘breads’ that are then sliced in half, yielding 4 thick slices in total (as pictured) – and I have calculated the macros per mug ‘bread’ / 2 slices. I hope by now you have invested in an inexpensive set of measuring spoons, and remember that they should be level when measuring – not heaped. I added a little sweetener to achieve that sweet ‘bread’ flavour and you would be happy to know that this bread has no ‘eggy’ flavour. I used mustard powder which masks this very well.

If you aren’t up for having two fat slices from your mug bread, slice each one into 3 thinner slices (yielding 6 slices), then wrap in clingfilm and keep in the fridge for no longer than 3 days. To eat, pop into the microwave for a few seconds and top with whatever your heart desires (my favourite is butter and Bovril!). One last TOP TIP before I bore you, make sure your dry ingredients are mixed very well. Then, when adding the egg mix, again ensure it is thoroughly combined. If you experience a hole when tipping the cooked bread out, try stopping the microwave at 20 seconds and giving the mixture a poke or two with a fork.

Just in time for summer! This is a fantastic keto garlic bread roughly based on the fathead dough concept. This recipe will yield 12 slices and the macros have been calculated on one serving being 2 slices (because who eats only one slice of garlic bread at a braai?) – so this will sufficiently feed 6 people. I used equal amounts of (recently discovered) extra-fine almond flour and regular almond flour to achieve the texture I wanted. NOTE: I have not developed this recipe using only regular almond flour, but I anticipate a much stickier mixture which will be impossible to work with – so I encourage you to invest in a bag of the extra-fine flour which I have so far only seen available at amazon). Perhaps Holland & Barrett will stock it in the future if we all kick up enough of a fuss. Sealed well, almond flour will last a long time, and you will love this keto garlic bread so much, its best you have a bag on hand this summer. Be sure to also check out all the other Bread recipes on this site.

The Ham & Gruyere Rolls recipe that I posted a few weeks ago was so well-received (please try it), I decided to shake things up a bit and use a similar concept with fresh homemade Basil Pesto and grated Cheddar. There was one very significant change to the dough recipe (which is loosely based on the “fathead” concept): I experimented with extra-fine almond flour in addition to regular almond flour. Some adjustments had to be made to the remaining ingredients, but the texture was exactly what I was after and the BONUS factor was that the raw ‘dough’ was SO much easier to work with! If you choose to follow this recipe, please include the extra-fine almond flour – I cannot guarantee successful results if you don’t. I titled them “rustic” because while they do puff and rise, they lop to the side and look exactly like something that is made at home with love (that’s how we all cook, right?) Regarding the basil pesto, my fresh Homemade Pesto on this site is simple unbeatable. It takes a few minutes to make and is SO worth the effort..

I have worked so hard to make keto bread… and let me tell you, its not easy! This one is loosely based on the 90-second microwave bread I feature (its a fantastic recipe and I get loads of awesome feedback on it). The only issue is that that recipe needs a very specific Tupperware-size to make it and THIS one doesn’t. It requires only a bread baking tin (2lb). I liken this bread to what I remember rye bread being. Its fairly dense, makes a smallish loaf – and really delivers on flavour!

I scattered over store-bought mixed seeds before baking to make the top extra cute which added to flavour and texture. Spread each slice with a thick layer of butter and scatter with salt. One slice (approx. 45g /1.6oz) comes in at only 2.1g carbs, so you can have two slices and not feel a shred of guilt. After slicing, if any seeds fall off, simply scoop them up and top your sandwich with them #WhyWaste?. I should also mention that in my book (see below) I have a new-an-improved recipe for this bread, so be sure to check it out!

I need to do more research on the guy that invented Fathead dough, so I can find him and plant a big fat one on him! I love it and use the concept for so many great dishes, but switched around some ingredient ratios until I was happy. Here, I made a batch of mini rosemary-flavoured ‘breadrolls’, yielding between 13 and 14 little rolls. The macros are calculated as one ‘serving’ being 2 mini keto rolls. You can use any appropriately-sized pan or baking tin, but I thought it would be attractive to bake, then serve (tear-and-share-style) straight from a cast-iron pan (mine was 20cm / 8-in diameter). Enjoy with just about anything and play around with different herbs – but I think I rocked these using rosemary..

Afternoon Tea, anyone? These lovely mini salmon sandwiches are made from slices of the Keto Soda Bread. The macros are calculated using cream cheese, but you could shave off even more carbs by using use soft goat’s cheese instead (I made a note of those macros at the end). One serving = 2 slices, as pictured.

I have to admit, even in LBK (Life Before Keto) I rarely ate bread. And when I did indulge, I always regretted it afterwards: I felt bloated and miserable and wouldn’t poop for a week (no bacon butty is worth that), so I didn’t miss it much when starting keto. However, being human and all, the craving for a slice of toast with butter-and-Bovril still slaps me through the face every now and again and I am well-chuffed with this alternative, where I used almond flour, extra-fine almond flour and ground chia seeds to achieve a lovely ‘bread’ texture and flavour. For UK readers, please see the image ad links at the end of the recipe for the exact products I use and recommend. Give it a try and then pat yourself on the back for being so dedicated. I have plenty of other Bread recipes on the site, give them a browse…

Another fab (and super-simple) idea using a slice of the Quick Keto Chia Bread: Keto toasted cheese & tomato sarnies! I used regular strong Cheddar cheese and tomato and calculated the macros for your benefit. Of course, its nothing fancy but it will hit the spot. One serving is one open slice, as pictured, but double it up and have two if your daily macros allow it…